Gut Healing Gummies

Add frozen berries to a pan and warm over medium heat. Stir berries until they unfreeze and begin to steam.

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Add the lemon juice, honey, and berries to blend until smooth and then add the gelatin. Blend once more until smooth.

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Pour mixture into silicone molds and refrigerate for about 30 minutes so the molds harden. I recommend molds that are not too deep so gummies can be extracted without breaking.​

Mock Salmon Pate

Ingredients

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1 cup of raw, unsalted walnuts

1 large scallion

1 red bell pepper

2 stalks of celery

1 tbsp. dulse granules

Sea Salt to taste

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Place all ingredients into a food processor and pulse to leave some texture. Eat over slice cucumbers, salad, or crackers. So easy and healthy!

Warm Orange Beet Salad

Ingredients

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4 beets

1/2 white onion, sliced

1 orange

2 tbsp. olive oil

Sea Salt and pepper to taste

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Preheat the oven to 400 degrees.

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Peel the orange beets and slice about 1/4 inch thick. Then, thinly slice the onion and mix both the beets and onion in a bowl. Add olive oil and salt and pepper.

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Lay vegetables on a greased baking sheet and cook for approximately 45 minutes. Check firmness every so often and be sure the vegetables do not burn.

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Once vegetables are cooked, let them sit until they are warm and add them to a bowl with the oranges.

Crispy Tofu

Ingredients

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1 14 oz. container of organic tofu

1 tbsp. of flour

1 tbsp. of Adobo

2 tbsp. of nutritional yeast

Olive oil to coat, + 1 tbsp. grapeseed oil to coat the pan

(I usually double this recipe because it's THAT good!)

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Drain tofu for at least 30 minutes by wrapping it in a dish towel and placing the block between two dishes with weight on top.

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Once the tofu is drained, cube it and place cubes in a large plastic bag or container that contains the dry ingredients. Add the oil and shake container to coat the tofu.

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Heat a pan coated with oil and add tofu. Flip 2-3 times and cook until the tofu is crispy and brown.

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This tofu is amazing to eat over rice, pasta, in a wrap (as shown in the photo with Vegenaise), as part of tacos, or alone!

Fermented Cucumbers (Pickles!)

Ingredients

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4 regular sized cucumbers​

1 clove of garlic

1 tsp. dill weed

1/2 tbsp. sea salt

1 qt. of water

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Either slice the cucumbers 1/4 inch thick or lengthwise if you prefer.

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Chop the garlic and add it with the dill weed and salt to a mason jar or other airtight container. Mix with water, then add the cucumbers. Be sure to leave some space at the top between the water and lid.

Secure the lid and and leave the container on your counter for a few days. Once the liquid becomes cloudy and bubbly, taste test a pickle. Once they reach your desired taste, you may refrigerate.

Lentil Curry

Ingredients

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(Overlapping the photo)

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Cook both lentils and rice separately and according to package instructions.